WEBVTT 29 SUDBURY IS FURTHER PROOF YOU NO LONGER HAVE TO SHLEP TO THE CITY FOR THE BOSTON CONTINUING EXPERIENCE THE SLEEK NEW BI LEVEL RESTAURANT IS A COLLABORATION BETWEEN A TOP SOUTH END CHEF AND TOP RADIO D.J. WHO GREW UP IN SUDBURY. THE MAN WITH THE PAN IS EVAN, KNOWN FOR HIS ITALIAN INSPIRED CUISINE AT STELLA'S, FOR 29 SUDBURY HE'S PARTNERED WITH POPULAR WAAF MORNING RADIO HOST GREG HILL. TELL ME HOW A POPULAR RADIO D.J. BECOMES THE OWNER OF A SUBURBAN RESTAURANT. WELL, CLEARLY I LIKE TO EAT. SO I FEEL LIKE I HAVE A LITTLE EXPERTISE. IF YOU'VE BEEN TO 100 RESTAURANTS YOU KIND OF KNOW WHAT YOU WANT. BUT I WAS BORN IN SUDBURY, AND I LIVE IN STOWE. I WANTED TO CREATE A GREAT RESTAURANT AND KIND OF A NEIGHBORHOOD VIBE FOR MY OWN KIND OF SELFISH REASONS BECAUSE I WANT A PLACE TO GO TO AND HAVE FUN. 29 SUDBURY IS AN AMBITIOUS RESTAURANT WITH THREE DINING AREAS AND AN OUTDOOR PATIO. EAT ON THE LIGHTER SIDE. SHARE A CARMELIZED SAUSAGE PIZZA. OR GRAZE AT THE SHELLFISH BAR. OR HEAD RIGHT FOR A HEARTY ENTREE. AMONG THE EARLY FACE, LINGUINE WITH ASPARAGUS, CREAM AND POACHED EGG. SALMON WITH SPAGHETTI SQUASH. ROASTED CHICKEN WITH GORGONZOLA WHIPPED POTATOES. IN SHORT, UPSCALE COMFORT FOOD. YOU WANT IT TO BE LIKE GOING TO YOUR FRIEND'S HOUSE. I TRY TO KEEP IT SIMPLE AND LET THE PROTEIN SHINE. AND CONSISTENCY IS THE BIG THING. WHAT IS YOUR FAVORITE ON THE MEN YOU YOU? I THINK IT'S HANDS DOWN THE BOLOGNESE. HE WON'T TELL ANYBODY WHAT THE SECRET IS, BUT HE USES A LOT OF DIFFERENT MEATS, AND I THINK I'M GOING TO PASS OUT THINKING ABOUT IT RIGHT NOW IT'S SO GOOD. SO HE SAYS 'PASTA BOLOGNESE IS HIS FAVORITE DISH. LET'S FINE OUT HOW GOOD IT REALLY IS. UH-HUH. TO CREATE 29 SUDBURY, THIS CIRCA1806 BUILDING WAS GUTTED AND RETROFITTED WITH RECLAIMED WOOD FROM A DORCHESTER CARRIAGE HOUSE. HILL SAYS HE LOVES THE WAY THE SPACE CAME TOGETHER, GIVING IT THE FEEL OF A SOPHISTICATED TAVERN BY THE ROAD. WHAT DO YOU HOPE FOR FOR 29 SUDBURY? I HOPE THAT YOU CAN COME IN HERE ON A FRIDAY OR SATURDAY NIGHT WHEN YOU'VE HAD A TOUGH WEEK, SEE PEOPLE IN YOUR NEIGHBORHOOD, MOVE FROM TABLE TO TABLE, HAVE SOME DRINKS, HAVE SOME GREAT FOOD AND KEEP COMING BACK FOR A LONG TIME. IF YOU'VE EATEN AT BOSTON'S STREGA WATER FRONT, YOU KNOW NICK VARANO LOVES A ROOM WITH HOLLYWOOD PIZAZZ. AND HE'S FOLLOWED THAT TREND IN HIS FLASHY NEW WOBURN STEAK HOUSE, STREGA PRIME. VARANO TOOK OVER THE FORMER BEACON HILL SPACE, TO CRAFT A POSH 350 FEET EATERY FRONTING 128. I JUST WANTED TO TRY SOMETHING DIFFERENT. WE'VE BEEN SO FORTUNATE IN THE CITY OF BOSTON AND BEING IN THE NORTH END, THAT IT WAS JUST THE RIGHT MOVE AT THE RIGHT TIME, AND I GOTTA TELL YOU, JUST FOR PARKING SITUATION ALONE IT'S BEEN AMAZING. BUT ALL THAT GLITTERS IS NOT GOLD, IF YOU CAN'T DELIVER ON THE FOOD. THAT'S WHY VARANO HIRED EXECUTIVE CHEF B -- FORMERLY OF -- HE PLATED SOME SIGNIFICANT DISHES FOR US. STEAK FRITES. TRUFFLES. SEA SCALLOPS AND A PRIME LONG BONE DEL MONTH COULD. MY FIRST THING WHEN I TALK TO THEM, I SAID I WANT YOU GUYS TO KNOW THAT WE ARE BRINGING THE CITY TO THE SUBURB. SO THE SAME EXACT RESTAURANT, WHATEVER PEOPLE ARE DOING IN THE CITY, WE'RE GOING TO DO IT BETTER. AT NIGHT THE LIGHTS AT STREGA PRIME DIM FOR A MORE ELEGANT EXPERIENCE. AT LUNCH, HOUSE BURGERS FLY OUT OF THE KITCHEN ALONG WITH HUGE CHOPPED SALADS. BEING ITALIAN, VARANO IS PROUD OF THE DESSERTS AND THE WINE PROGRAM. WE HAVE 1300 SELECTIONS AND 6,850 BOTTLES IN OUR COLLECTION TOTAL. WE HAVE THINGS DATING BACK TO THE 1940'S, 1949, UP TO CURRENT VINTAGES, SMALL BOUTIQUE WINERIES AND WELL-KNOWN WINERIES AS WELL. WHAT SEPARATES US FROM OTHERS IS JUST THE WAY I INSTILL IN MY STAFF, LISTEN, TREAT PEOPLE THE WAY YOU WANT TO BE TREATED. DON'T MAKE ANYTHING A BIG ISSUE. JUST DO IT. NIKE DID IT BEST, THAT SLOGAN IS THE BEST EVER, JUST DO IT, RIGHT? JUST DO IT. MAKE PEOPLE HAPPY. AND NICK DEFINITELY DOES THAT. THERE ARE A LOT OF RESTAURANTS POPPING UP IN THE SUBURBS, AGAIN KIND OF A BOOM GOING ON. JUST LOOK IN YOUR OWN BACK YARD. THERE'S DAVIO'S, CUCINA'S IN CHESTNUT HILL, AND IN COOK IN NEWTON. THERE ARE A LOT OF CHOICES, AND YOU DON'T HAVE TO PAY FOR PARKING. THAT MAKES IT A LOT EASIER. HE'S THE CHEF EVERYBODY KEYS AN EYE ON AND NOW HE'S UP TO SOMETHING NEW. I'M FLOORED BY THE ENTHUSIASM THAT PEOPLE HAVE FOR THIS